Kinglake Distillery is located at 410 O’Grady’s Road, Kinglake in central Victoria close to the Yarra Valley.
The area is steeped in history, from the first Europeans settlers in 1835, to gold prospectors, living in shacks around the mountain creeks followed by the lumberjacks tearing into the forests in search of the giant Mountain Ashes. These days, the goldmines and diggings, sawmills and tramways have all been swallowed back up into the forest and only the old-timers remember where they’re found. It’s here where you’ll find co-founders Chantal Daniels (a third generation Kinglaker) and Sam Lowe, quietly plying their trade on their 2500 litre copper pot-still that was handmade by Tasmania’s premier still-maker Knapp Lewer. Their water source is from a mountain stream rising on the distillery property, it’s natural, pure and totally unfiltered and 80% of their barley is farmed and malted in New South Wales where each grower is known to them personally.
The distillery comments: “Our off-grid whisky distillery was specially designed to take advantage of its rural location. Eucalypt-dominated vegetation disperses fine drops of volatile oil into the atmosphere. The oil drops increase the risk of fire, perfume the air and scatter the blue light rays of the spectrum. Our ferments are long and washbacks are left open to the local pollens and yeasts”.
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